It seems to me like the year 2013 was the year of vegan & raw cheese cakes. I must admit, they do look yummy. But I like a bit of fruit to go with them, so I started experimenting. The first creations that I did need a bit more fine tuning before I can share them here with you.
But on Christmas Day it happened: after receiving a box of fresh cherries from a friend I tried to make a cake using them. I worked with the Personal Blender and didn’t blend all the cherries at once, since they simply wouldn’t fit. But then I had the idea to leave the other half of the cherries as they were. This created an amazing effect, as you have some real fruit to chew on. It just turned out amazing! Everything was perfect: size of cake and the amount of fruit and coconut oil. And the vanilla cashew cream topping suited so perfectly!
Now I’ve finally found time to write down this special recipe. I’ve been using a relatively small cake tin with 18cm / 17inch diameter – but it also allows you to enjoy and appreciate it more
For a 18cm / 7inch cake pan you’ll need:
For the crust:
1 cup (150g) almonds
1/2 cup (60g) dates
2 tablespoon (10g) coconut oil (melted)
For the filling
1 cup (140g) cashew nuts (soaked for at least 4 hours and drained)
1/2 cup (115g) coconut oil (melted)
For the topping:
1/2 cup (70g) cashew nuts (soaked for at least 4 hours and drained)
3 tablespoon (25g) coconut oil (melted)
1 teaspoon vanilla paste
8 tablespoon (60g) water
Let the cashew nuts soak for at least 4 hours in filtered water, then drain them.
Blend the almonds to fine crumbles and transfer to a medium sized bowl.
Roughly chop and blend the dates until they become a gooey clump and add to the bowl.
Pour in the coconut oil and knead it well to combine.
Place in the cake tin and press it firmly with your hands, make a little border on the sides too.
Place in freezer while you prepare the filling.
Half the cherries and remove the pips.
Blend the cashew nuts with the coconut oil. Then add roughly half of the cherries and salt, blend to a fine cream.
Take the cake tin out of the freezer, pour in the filling and spread it evenly.
Chuck the cherries on top and press them into the cream evenly, using a spoon.
Place in the freezer for another 2 hours. This will ensure that the vanilla topping does not mix with the filling. Of course you can also pour it on without wait.
For the vanilla cream topping blend all ingredients to a smooth paste.
Transfer to the cake and spread evenly.
Place in the freezer until set.
Let thaw for approx. one hour before serving.